Arrowroot cookies
Traditionally made for Chinese New Year, these cookies come directly from the source -- Melting Wok's mom.Ingredients
2-1/2 cups arrowroot flour1 cup sugar
1 Tbsp melted butter
1 large-sized egg yolk
120ml (4 oz) coconut cream or thick coconut milk
Directions
Place the arrowroot flour on a paper towel, put it in microwave-safe bowl, and microwave for 1-2 minutes. Set aside and let it cool. (The traditional way is to fry the flour in the wok or roast it in the oven.) Tip: Also microwave extra arrowroot flour for later, just in case you need to add more if the dough is too wet to knead.Sieve the arrowroot flour and sugar into a big bowl. Add the melted butter, egg yolk and coconut milk. Knead until the dough is pliable. Tip: If the dough is too wet or too soft, add more flour, little at a time and knead until the dough gets more firm. If the dough is too dry, add more coconut milk.
Roll out the dough on a lightly floured surface to a thickness of your liking, preferably about 1/4-inch, and cut into shapes with a cookie cutter.
Arrange on a lined baking tray. I would use the silicone sheet (Silpat or similar). Bake at 350°F for 15 minutes.
Other useful tips: Make sure the dough is not too wet, otherwise it won't hold the shape. How does one know? Sometimes when you roll the dough out and cut it with a cookie cutter and place it on the baking tray, the shape disappears before your eyes. If this happens, add a little more arrowroot flour and knead it again. If the shape holds, you are good to go.
End Result: Crispy on the outside, and melts in your mouth when you bite into the center.
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